Beetroot, chickpea, feta and lamb salad with tamarind dressing

Instructions

1 In a bowl, place beetroot, chickpeas, carrot, rocket, radish and lentils and mix well.

2 In another bowl, combine dressing ingredients and add to vege mixture, gently stirring.

3 Spray a pan with oil and set over a high heat. Add lamb steaks and cook, turning, for 2-3 minutes each side for medium rare. Remove from pan, rest for 5 minutes, then slice.

4 Serve salad topped with lamb, feta and herbs.